Displaying products 1 to 9 of 9
| Name | Weight | Description |
| Best-end Leg Chops | 200-250gms | Containing small piece of femur bone only. Good and 'meaty' chops. 4 pieces per pack. |
| Boneless Flap | 400-750Gms | Presented rolled, flat (bulk) or layer packed. |
| Denuded Rump | 175-225Gms | Completely boneless, with all fat removed. Layer packed. Standard number of pieces per pack. Fat cap on. |
| Foreshanks | 275-350gms | Bone-in with knuckle-tip off, layer packed. |
| Hindshanks | 275-350Gms | Bone-in with knuckle-tip off, 2 or more pieces per pack. Bulk or layer packed, boneless. |
| Neck Fillets | 100-150Gms | Completely boneless neck muscles with ends squared. Layer packed. 6 or 12 pieces per pack. |
| Neck Slices | 100-150Gms | Bone-in neck slices, well trimmed and cut to standard thickness, layer packed. 6 or 12 pieces per vac-pack. |
| Saddle Chops | 130-160Gms | The traditional 8-rib saddle of lamb removed between the base of the chump on leg and 5 rib forequarter. Flap cut 25mm from the eye muscle. Saddle is then cut into 20mm thick chops Pieces per pack, layer pack, thickness, specialty catering pack. |
| Shoulder Rack | 250-350gms | 4 rib rack derived from the square cut shoulder by removing the blade. Two pieces per pack. |
